Being a staple of Northern European cuisine for
centuries, cabbage is a healthy, low-carbohydrate, fiber rich vegetable. It is
also very low in fat and calories: 100 grams of leaves carry just 25 calories.
It is often thought to be of the same category as lettuce because of their
similar appearance, but it is part of the cruciferous vegetable family that also
includes kale, broccoli, Brussels sprouts, and cauliflower. There are several
varieties of cabbage, including head cabbage, napa cabbage and savoy cabbage.
Cabbage can vary in color from green to red and purple, and the leaves can be
smooth or crinkled.

The vegetable contains phytochemicals like
thiocyanates, indole-3-carbinol, lutein, zeaxanthin, sulforaphane, and
isothiocyanates. These compounds are potent antioxidants and known to help
protect against breast, colon, and prostate cancers and help reduce LDL
(low-density lipoprotein or the bad cholesterol) levels in the blood. Fresh
cabbage is an excellent source of Vitamin C. Regular intake of Vitamin C helps
human body develop resistance against infectious agents and scavenge harmful,
pro-inflammatory free radicals.

It is also rich in essential vitamins like
pantothenic acid (Vitamin B-5), pyridoxine (Vitamin B-6) and thiamin (Vitamin
B-1). These vitamins are essential in the sense that human body requires them
from external sources to replenish. It also has an adequate amount of minerals
such as potassium, manganese, iron, and magnesium. Potassium plays an important
role in balancing fluids that helps control heart rate and blood pressure.

Cabbage is an excellent source of Vitamin K, which
has the potential role in bone metabolism through promoting osteoblastic
activity. Sufficient amounts of Vitamin K in the diet contribute immensely to
the bone health. Also, Vitamin K has established a role in the cure of
Alzheimer's disease patients by limiting neuronal damage in their brain.

As a plant, cabbage is commonly used as a
vegetable. In medicine, it can be used to treat stomach pain, excess stomach
acid, stomach and intestinal ulcers, asthma and morning sickness. It is utilized
to prevent weak bones (osteoporosis), as well as lung, stomach, colon, breast
and other types of cancer. To date, more than 475 studies have examined the role
of this cruciferous vegetable in cancer prevention (and in some cases, cancer
treatment). The uniqueness of cabbage in cancer prevention is due to the 3
different types of nutrient richness namely antioxidant richness,
anti-inflammatory richness, and richness in glucosinolates.

Nearly 20 different flavonoids and 15 different
phenols in cabbage have been identified by researchers. All these compounds have
demonstrated antioxidant activity that explains why an increasing number of
studies link cabbage intake to a lower risk of several cardiovascular diseases.
For instance, a recent report in the ĎAmerican Journal of Clinical Nutritioní
found that even small amounts of intake of flavonoid-rich foods might lead to a
lower risk of death from cardiovascular disease. The high polyphenol content in
cabbage might reduce the risk of cardiovascular disease by preventing platelet
build up and reducing blood pressure. Early research also suggests that adding
cabbage and broccoli to a beverage containing fruit and other vegetables for 3
to 9 weeks might lower the LDL cholesterol in people with high cholesterol.

Findings of a study, which was released in 2014
and conducted by researcher at Vanderbilt University Medical Centre in
Nashville, Tennessee, showed that consumption of fruits and vegetables,
particularly cruciferous vegetables, was linked to a lower total mortality and
cardiovascular disease mortality. But the potential mechanisms behind the link
are not well understood. The researchers analysed signs of inflammation in the
blood of 1,005 middle-aged Chinese women who filled out questionnaires about
their diets as part of the Shanghai Women's Health Study. The results indicated
that women who ate the most cruciferous vegetables had substantially less
inflammation than those who ate the fewest.

However, cabbage does have some side effects.
Consuming too much cabbage can cause some bloating and increase risk of
diarrhea. It might also affect blood sugar levels in people with diabetes, and
interfere with certain medication. For example, it might decrease the
effectiveness of warfarin.